Tangy, aromatic & perfect for every day.
Heat oil, crackle mustard seeds. Add chana dal, urad dal and peanuts. Fry until golden.
Toss in green chillies, curry leaves and turmeric. Sizzle for 30 seconds.
Lower the flame. Add cooled rice and salt. Toss gently until each grain is yellow.
Turn off the flame, squeeze in lemon juice and fold through. Serve warm with pickle and pappadam.
Crispy, golden & perfect South Indian delight.
North Indian classic packed with flavour.
Steamed rice cakes with lentil soup.
